Mix first 6 ingredients in large bowl. (Can be made 4 hours ahead. Cover; chill.)

Lychee-Orange Salad

1 head of Boston or bibb lettuce, torn into bite-sized pieces

1/2 cup fresh or canned lychees

1 orange, peeled and cut into 1″ pieces

1 Tbsp Lychee Vinegar

2 thin slices of red onion, separated into rings

2 Tbsp reduced-fat chicken broth

1 Tbsp orange juice

1 tsp olive oil

In a large bowl, combine the lettuce, oranges, lychees and onions. In a small bowl, whisk the broth, vinegar, juice and oil. Pour the dressing over the lettuce mixture, then toss gently until all ingredients are coated with dressing. Servings: 4